Imam Baildi with Barbecued Lamb and Tzatziki
A Turkish classic — tender eggplants braised with tomatoes and spices, served alongside succulent smoky lamb and refreshing yogurt sauce.
Ingredients
- 3 pcs Eggplant
- 2 tbsp Olive oil
- 1 pcs Onion
- 2 clove Garlic
- 1 tsp Cinnamon
- 8 pcs Tomatoes
- 30 g Parsley
- 12 pcs Lamb cutlets
- 1 pinch Paprika
- 1 pcs Lemon
- 150 g Greek yogurt
- 0.5 pcs Cucumber
- 2 tbsp Mint
Instructions
- Preheat the oven to 190°C (or 170°C in convection mode). Cut the eggplants in half lengthwise and make deep scores in the flesh. Brush generously with olive oil and place on a baking sheet. Bake for 20 minutes until the flesh becomes soft and easily separates with a spoon.
- On a skillet, sauté the diced onion in a small amount of oil until soft. Add the garlic and cinnamon, cook for another minute. Once the eggplants have cooled, scoop out the flesh and chop roughly. Add to the skillet with the onion. Cut the tomatoes in half, remove the seeds and juice into a sieve (you will need the juice later), and dice the flesh. Place the tomatoes in the skillet and cook for 10 minutes over medium heat, stirring occasionally, until everything becomes soft and tender. Add more oil if needed. Finish with parsley, reserving some for serving.
- Place the eggplant halves in a baking dish and divide the tomato mixture evenly between them. Pour the tomato juice on top, drizzle with olive oil, and bake for 30 minutes until the eggplants settle and caramelize at the edges.
- Prepare the tzatziki: mix the yogurt with grated cucumber, mint, salt, and pepper. Transfer to a small serving bowl.
- Season the lamb cutlets with salt and pepper and a pinch of paprika. On a hot barbecue grill or griddle, cook for 3 minutes on each side until the fat browns and a beautiful crust forms. Transfer to a serving platter and squeeze lemon juice over them.
- When serving, sprinkle the eggplants with the reserved parsley. Serve everything together: the baked eggplants, the meat, and the tzatziki.